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From
the Back Cover --
The Jemez Valley Cookbook is
more than a cookbook. Through descriptions of the highly independent,
some-times eccentric, always interesting residents, the reader tastes a
flavor of life in rural enclave of northern New Mexico. Brief
biographies are included of everyone who contributed recipes,
interspersed with nuggets of local history and black-and-white photos
of prominent local landmarks.
The recipes reflect the varying backgrounds of their creators. Try
traditional Spanish and Indian dishes (Enchiladas Verdes de Jocoque,
Quelites, Bizcochitos, Red Chili Stew). Sample contemporary-and
quick-Southwestern selections (Dump-It-In Casserole, Vegetarian Mexican
Casserole, Green Chili-Cheese Bread). Experience eclectic European
dishes (Aunt Edith's Tea Cakes, Yugoslavian Cookies). These recipes were
created, not by sophisticated chefs, but by residents who enjoy cooking,
eating, and sharing. They're also lucky enough to live in an incredibly
beautiful (magical is a term frequently used) landscape.
Judith Ann Isaacs
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